edkrueger wrote:Just looking at the brew color and the leaves, that does not look like a very good one. That is also extremely expensive.

Mine or Maudeebs?

This one was delicious, but I've been told by the vendor that there are 3 maybe 4 higher grades of DYL than this. But I was amazed at how strong this could be brewed while still producing an incredibly delicious steep.

I have been a bit busy tonight... A lot of people have been asking about pouring kyusu's to avoid clogs. So I didn't quite intend for this to be the direction of this video, but thats what this next video becamse about after a bit of filming.

For you teaware enthusiasts out there, I also resumed filming part of my teaware collection. First up is my Xu De Jia Celadon pieces, showing sort of three different levels of staining. That can be seen here:

Thanks, Adam. Your celadon from Taiwan is different than mine, but like you tea has stained a cup that I use a lot,(My celadon from Thailand seems to shine more & be the same inside & outside. I hope to post photographs someday.)

I finally got around to making another video! Woo hooo! This is a bunch of ramblings over some Shincha. I cover everything from my new tea table/board/ surface, the effects of heat on tea brewing, to a dead electric hotplate. Oh yeah of course I tried to throw in a few educational bits about Shincha as well, though nothing that most people on the forum do not already know.